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Brussels Sprout & Prosciutto Flatbread with Fresh Pesto and Mozzarella
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Brussels Sprout & Prosciutto Flatbread with Fresh Pesto and Mozzarella

Brussels Sprout & Prosciutto Flatbread with Fresh Pesto and Mozzarella

Brussels sprouts and prosciutto are one of our favorite combinations. The same goes for pesto and fresh mozzarella. Why not have it all? Happy pizza making!

Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
DifficultyMedium

Ingredients

serving amount

10 ounce

Pizza Dough

(Contains Wheat)

8 ounce

Brussels Sprouts

1 unit

Tomato

4 ounce

Fresh Mozzarella

(Contains Milk)

¼ cup

Pesto

(Contains Milk)

2 clove

Garlic

4 ounce

Prosciutto

Not included in your delivery

2 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories819 kcal
Energy (kJ)3427 kJ
Fat36 g
Saturated Fat0 g
Carbohydrate78 g
Sugar0 g
Dietary Fiber16 g
Protein45 g
Sodium2138 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat oven to 450 degrees. HINT: If you know you’re making this recipe in advance, take the pizza dough out of the fridge to come to room temperature.

Prep the dough
2

Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for 10-15 minutes, until beginning to brown on the edges. HINT: if you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.

shred the brussels
3

Meanwhile, trim, halve, and slice the brussels sprouts into shreds. Thinly slice the garlic. Core, halve, and slice the tomato into ¼-inch wedges. Tear the mozzarella into small, bite-sized pieces.

cook the brussels
4

Heat a drizzle of oil in a large pan over medium-high heat. Add the brussels sprouts and cook, tossing, 4-5 minutes, until softened and slightly browned. Add the garlic to the pan and cook another 1-2 minutes, until fragrant. Season with salt and pepper.

finish the flatbread
5

Spread the brussels sprout mixture over the par-baked pizza dough. Toss the mozzarella and tomatoes in a medium bowl with 2 tablespoons pesto. Spread the mozzarella and tomato mixture on top of the brussels sprouts and spread the prosciutto over the top. Return to the oven for 5-7 minutes, until cheese has melted and prosciutto crisps.

6

Drizzle the flatbread with 2 tablespoons pesto, cut into squares, and enjoy!

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